Chocolate Decadence Cake

Chocolate Decadence Cake is the ultimate dessert for chocolate lovers. Rich, moist, and layered with creamy raspberry frosting, this cake delivers a blissful combination of flavors. Each bite is a sweet treat perfect for birthdays, celebrations, or just a special evening at home.

Why Make This Recipe

This cake isn’t just delicious; it’s a feast for the eyes too! With its rich chocolate flavor and vibrant raspberry frosting, it’s sure to impress friends and family. Plus, making this cake gives you a chance to enjoy the baking process. There’s something rewarding about creating such a delightful dessert from scratch.

How to Make Chocolate Decadence Cake

Ingredients:

2 cups hot water
1 1/2 cups + 2 tbsp unsweetened cocoa powder
3 cups cake flour
2 1/4 cups light brown sugar
1 cup granulated sugar
3 tsp baking soda
1 1/2 tsp baking powder
3/4 tsp salt
2 tsp espresso powder
1 1/2 cups full-fat sour cream
1/4 cup milk
4 large eggs
1/2 cup vegetable oil
1 1/2 tsp vanilla extract
1 3/4 cups salted butter, softened
5 cups powdered sugar
1 tbsp milk
2 tsp vanilla extract
A pinch of salt
1 cup + 2 tbsp freeze-dried raspberries, powdered
2 tbsp raspberry preserves
6 oz cream cheese, softened
2/3 cup raspberry preserves
4 oz semi-sweet chocolate
1/2 cup heavy cream
1–2 tsp vegetable oil
Fresh raspberries
Mini chocolate chips

Directions:

Preheat your oven to 350°F (175°C) and grease three 9-inch cake pans.
Whisk hot water and cocoa powder until smooth. In another bowl, mix cake flour, light brown sugar, granulated sugar, baking soda, baking powder, salt, and espresso powder. Add sour cream, milk, eggs, vegetable oil, and vanilla extract; stir until combined. Divide the batter between the pans.
Bake for 23-27 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
For the raspberry frosting, beat butter until creamy, then gradually add powdered sugar, milk, vanilla extract, and a pinch of salt, mixing until smooth. Add freeze-dried raspberries and raspberry preserves, then mix in softened cream cheese until fluffy.
Assemble the cake by placing one layer on a plate, spreading raspberry frosting, adding preserves, and repeating with the remaining layers. Apply a thin crumb coat and refrigerate for 30 minutes.
For the chocolate ganache, heat cream until hot, pour over chopped chocolate, let sit, and stir until smooth. Mix in vegetable oil. Create drips on the chilled cake and refrigerate to set.
Decorate with frosting swirls, fresh raspberries, and mini chocolate chips.

How to Serve Chocolate Decadence Cake

Serve this cake at room temperature. You can slice it into generous pieces and plate with extra raspberries or chocolate chips on the side. A scoop of vanilla ice cream or a dollop of whipped cream goes wonderfully with each slice!

How to Store Chocolate Decadence Cake

Store any leftover cake in an airtight container in the refrigerator. It will stay fresh for up to 5 days. You can also freeze slices for later enjoyment; just wrap them well to prevent freezer burn.

Tips to Make Chocolate Decadence Cake

Make sure all your ingredients are at room temperature before starting to mix your batter.
Don’t open the oven door during baking to keep the temperature stable.
For an even moister cake, you can brush each layer with a simple syrup before adding frosting.

Variation

You can experiment with different types of frosting, such as a classic chocolate buttercream or a cream cheese frosting. You may also add nuts or different fruit puree into the layers for an additional flavor.

FAQs

1. Can I use a different type of cocoa powder?
Yes! You can use Dutch-processed cocoa powder if you prefer, but it may change the cake’s final color and taste slightly.

2. How can I make the cake gluten-free?
You can substitute cake flour with a gluten-free all-purpose flour blend. Make sure it contains xanthan gum for the best results.

3. Is it possible to make this cake in advance?
Yes! You can bake the layers a day ahead and store them tightly wrapped in plastic wrap at room temperature (or in the fridge if you prefer) until you are ready to frost and serve.